846. Melon Mozarella Viande Sechee Salad

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Remember the melon wrapped in viande sechée I made a while back? Well this salad is a more formal form of that rustic version and is just as easy to make and presents much better.Besides the melon and viande sechée, mini fresh mozzarella balls are tossed in and the lot is drizzled classily with some fruity-tangy balsamic reduction. Reducing the balsamic vinegar removes the acidic sharpness and enhances the fruity complexity which is very complimentary to the melon and meat.

Ingredients:

1 melon
1 cup mini fresh mozzarella balls
10-15 slices viande sechée, thinly sliced
3 Tbsp balsamic reduction

Method:

Using a mini fruit baller, remove the flesh of a melon or simply cube the flesh if you don’t have the baller.
Arrange the melon balls or cubes on the serving dish and scatter the fresh mozzarella balls around.
Roll the viande sechee slices individually around a finger and arrange between the fruit and cheese.
Drizzle the balsamic reduction over the top and serve immediately.

*To make the reduction, simmer a cup of balsamic vinegar until reduced to a couple of tablespoons and is of the consistency of runny honey and allow to cool.

 

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